nstructions for making the Raisin Butter Tart. In a mixing bowl, mix
Mix together crumbs and melted butter.
Press into 12 muffin tins lined with paper liners.
Bake 350F 10 minutes Set aside.
In saucepan over medium heat, combine butter, brown sugar and corn syrup.
Bring to a boil.
Stir in raisins.
Spoon equal amounts onto each crust.
In a bowl, beat cream cheese, sugar and vanilla til very smooth.
Add eggs, beating til smooth.
Spoon equal amounts over filling in each crust.
Bake 350F 20 mins or until set.
Serve drizzled with butterscotch sauce.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
to a 9-inch fluted tart pan with removable bottom.<
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
n a small saucepan, heat butter with vanilla bean and ginger
fore using.
Make the tart: Roll out the pastry on
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 375 degrees Fahrenheit.
Mix the brown sugar into the melted butter.
Add the vanilla, vinegar and lemon juice.
Beat the eggs lightly and add to mixture; add corn syrup.
Sprinkle 5 or 6 raisins (or walnuts or pecans) into the bottom of each tart shell. These tarts are also delicious without anything in them.
Ladle the filling into the tart shells, filling about 2/3 of each shell.
Bake at 375 degrees Fahrenheit for about 20 minutes or until the filling is just barely set.
Cool tarts and enjoy!
Set oven to 300 degrees.
Prepare mini muffin tins.
In a bowl mix all ingredients with an electric hand mixer until well blended.
Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a \"shell\".
Prick the bottoms with a fork.
Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
Cool and fill as desired.
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
addle.
Add 1 cup butter and mix on low until
lour, salt and sugar. Add butter and orange zest; pulse until
Beat egg, sugar, butter well, Add cream and blend.
Line tart shells with your favourtie pastry.
Sprinkle a few currants into each shell.
Fill tart shells with mixture 2/3 full.
Bake in a hot oven 400 degrees f.
for 8 minutes.
Reduce heat and continue to bake 12-25 minutes 325 degrees.
Or bake just until crust is golden.
Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end.
I still like them a bit runny.
Heat oven to 400.
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.
Bake for about 5 minutes. Reduce heat to 250. Bake for about 30 minutes longer or till center is just firm to the touch, covering edges of.
pastry with foil if browning too much.
Let cool completely before cutting.
Beat brown sugar and butter together in a bowl with
Beat egg, butter and sugar.
Add vanilla and salt.
Beat well.
Then add raisins.
Bake in uncooked tart shells in 350\u00b0F oven until brown.
Preheat oven to 350 degrees Fahrenheit.
Beat eggs well; add sugar, corn syrup, and melted butter and beat until combined.
Add currants, walnuts, vinegar, salt and vanilla extract; mix vigorously.
Place circles of unbaked pie pastry into cornmeal-sprinkled muffin pans or silicone muffin cups. Paper cups work in a pinch as well.
Fill the shells 3/4 full and bake until the pastry is lightly browned, approximately 20 minutes. For a runnier tart reduce baking time to 15-17 minutes.
cut in 1/2 cup butter until crumbly. Stir 1/4
f squares.
BASE: Cream butter and brown sugar until combined